A colorful warm salad packed with bold flavors.
Directions for: Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
Ingredients
1 acorn squash, cut into 1/2-inch rings, seeded
extra-virgin olive oil
kosher salt
1 lb(s) portobello mushrooms, cleaned and gills removed
1 head radicchio Trevisano, chiffonade
1 cup baby arugula
1 Granny Smith apple, julienned and tossed with 1 tsp red wine vinegar
3 - 4 Tbsp toasted green pumpkin seeds
3 - 4 Tbsp red wine vinegar
Pumpkin seed oil, for garnish
Directions
1. Preheat the oven to 375F.
2. Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use.
3. Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy.
4. To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up. Place a squash ring on a serving plate. Place a handful of the salad inside the ring. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad. Drizzle with pumpkin seed oil.
See more: Appetizer, Easy, Fruit, Mushrooms, Salad, Side, Vegetables